Quick Radish Pickles

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• 3/4 lb radish (about 2 bunches)
• 1 tablespoon kosher salt plus 1/4 tsp kosher salt
• water
• ice
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 3/4 cup rice vinegar
• 1 tablespoon sugar

Recipe

• 1 trim the tops and tails of the radishes; quarter radishes lengthwise.
• 2 in a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
• 3 add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
• 4 meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
• 5 add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
• 6 remove from heat and allow to cool until warm to the touch.
• 7 rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
• 8 seal tightly and store in the refrigerator for at least one day to mature.